Recipe: Chicken Taco Soup

Before I share this fabulous recipe I wanted to take a minute to shout out to my sister, Katie Guth, for redoing my blog layout for me. Doesn't it look amazing? She captured my country style with a little girly twist that I absolutely adore! Katie has many talents and has always been my #1. She works full time at a car restoration place as the receptionist, but also runs a full time photography business - and makes the cutest screen printed baby leggings! If you're interested in finding out more about her photography business you can find her images at: www.katieguthphotography.com - Thanks Katie!!

Who likes TACOS? Who likes soup on a chilly 29* day? We do! 

We moved into our apartment on 03/1 and I scoured the web for crock pot freezer recipes for that first week. I didn't want to have to worry about cooking dinner while unpacking, organizing and working. It worked. I had off that Monday, so I prepped all the meals in gallon size freezer bags and froze them. Each evening I grabbed one out and thawed it, then threw it in the crock pot before leaving for work. 8 hours later when we arrived home, wah-la dinner is served!

Chicken Taco Soup

Ingredients:

1 onion, chopped

1 (16 ounce) can chili beans

1 (15 ounce) can of black beans

1 (8 ounce) can of tomato paste

1 (15 ounce) can of whole kernel corn, drained

1 (12 ounce) can of beer [we used non alcoholic]

2 (10 ounce) cans diced tomatoes with green chilies, undrained

1 package of taco seasoning

3 whole skinless, boneless chicken breasts

Shredded cheese, sour cream and tortilla chips for toping/serving purposes

Combine ingredients in the crock pot and cook on low for FIVE hours, then shred the chicken ad place back in on low for another TWO hours. Serve with shredded cheese, sour cream and crushed tortilla chips.

We hope you enjoy this recipe as much as we did. 

xox The Roberts

Candy Cane Yogurt Dip

Jingle bells, Jingle bells....Jingle all the WAY...

Okay, but forrealz. I am OBSESSED with all things Christmas. I buy enough Christmas candy, and freeze it, to last me all year round. Peppermint in this house is an all time favorite. This dip was right up our alleys and its the perfect "dish" / serving to bring to a party. I've also taste tested it on the kids at work, and they LOVED it. My husband and I really like that it's not overly sweet and pairs with almost everything fruit or crackers.

This is also a great way to use up broken candy canes that have been sitting in the bottom of your toddlers/school agers backpack this Christmas.

What you'll need

1/4 cup of plain yogurt

2 ounces of cream cheese, softened

2 tablespoons of sugar

1/4 cup whipping cream

2 full size candy canes (plus more for garnish, if desired)

How to make it:

1) Smash the candy canes in a plastic bag (good activity for kids to do - but I'd use two plasic bags to prevent it from poking holds through and getting all over your floor) then set it aside

2) In a bowl, beat the whipping cream and sugar, then whisk in the cream cheese and yogurt.

3) Stir in the candy canes

4) Pour into serving bowl and top with extra crushed candy cane (if desired).

Serve with fruit or crackers. We used pretzels, chocolate graham crackers and granny smith green apples.

Best wishes this holiday season.

Merry Christmas and a Happy New Year, xoxo - The Roberts.

Recipe: Cowboy chili boats

Hey y'all!

I still remember the first day I sat down to have dinner with Gregs family. His mother? Let me just say - that women can throw down in the kitchen! She's an amazing cook and I'm so blessed to be able to have her as a part of my life. The first few times I came over we had plenty of dishes, but I kept hearing about this one SIMPLE yet amazing dish - chili boats. Our best friend, Ariel, came over for lunch between services and of course, mom, made CHILI BOATS! They lived up to every expectation. Try them yourself with this simple to follow recipe.

We love crock pot meals around here, especially chili as the temperatures drop and the snow begins to fall. This recipe is simple enough that I can throw it together in the morning and have all of the other ingredients at a moments reach to finish it. I must give credit to the local farmers market for the veggies I used for our chili. They made it taste that much more amazing.

Is your mouth watering yet??? >> Here's the recipe!

What you'll need:

1&1/2 tablespoons of vegetable oil

2 pounds of hamburger meat (or cup up chicken)

3 tablespoons of chili powder

2 cups of flour

1 large chopped onion

2-3 cloves of minced garlic

1 green or red bell pepper, chopped

1 cup of parsley, chopped

16-ounce can of black beans, drained and rinsed

16 ounce can of red kidney beans, drained and rinsed

28 ounces of diced tomatoes

3-4 cups of beef broth

3 tablespoons of barbecue sauce

1&1/2 tablespoons of brown sugar

>> Sour cream, chopped fresh parsley, fritos and chopped red or white onion for garnish

First cook your meat, while chopping all your veggies for the crock pot. Place all ingredients in the crock pot and dump the meat on top then stir. Cook on low for 8 hours or high for 4 hours. Place some fritos on the bottom of your bowl, chili on top of that and then garnish your dish with your favorite toppings! It's a easy recipe, but tastes AMAZING on a cold day. WAL-AH! That's it! Enjoy your dinner.

xoxo. k & g roberts.